Thread: Help with amounts of butter, coconut oil, HWC etc. on P3??

Originally Posted by jmmrr

I had to buy a herd share to get raw milk, so I own a portion of a cow. It is an hour drive to the farm to pick it up; I share driving with others. But it tastes so good and has helped my health, so it is worth it. I make creme fraiche by putting milk in a jar, adding a tablespoon of buttermilk, then letting it sit on the counter for a couple days. I make sour cream the same way, milk, a tablespoon of sour cream, let it sit. Then I use a tablespoon of that batch as a starter for the next batch. That way, I know what is in my food.

Wonderful!!! I am new (started about 4 months ago) to making homemade sour cream, creme fraiche, yogurt, ghee and kefir. Do you recommend using buttermilk over kefir grains?

THANK YOU! THAT is exactly what I will start doing! So you just get store brand buttermilk for the first start? I know that after a couple of times the original store bought kind will be nearly gone and then, eventually it will be straight from the raw, so just curious. Maybe I can find organic at least.

I too, am curious about the kefir grains? I do like the idea of using sour cream and buttermilk too though...

Originally Posted by jmmrr

I had to buy a herd share to get raw milk, so I own a portion of a cow. It is an hour drive to the farm to pick it up; I share driving with others. But it tastes so good and has helped my health, so it is worth it. I make creme fraiche by putting milk in a jar, adding a tablespoon of buttermilk, then letting it sit on the counter for a couple days. I make sour cream the same way, milk, a tablespoon of sour cream, let it sit. Then I use a tablespoon of that batch as a starter for the next batch. That way, I know what is in my food.